Indian · Dessert
Chocolate Milk Ice Cream (No-Churn)
A dense, fudgy no-churn chocolate ice cream built the Indian home-kitchen way: whipped cream and condensed milk stand in for a custard base and an ice cream maker, while melted milk chocolate and cocoa powder double down on richness. No eggs, no machine, just a freezer and patience.
$1
15 minsPrep
0 minsCook
375 minsTotal
EasyLevel
Nutrition per serving
388Calories
5.2gProtein
28.6gFat
28.9gCarbs
25.7gSugar
1.9gFiber
168mgSodium
76mgChol
16.4gSat Fat
273mgPotassium
156mgCalcium
0.9mgIron
0.3mcgVitamin B12
0.7mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Guinness Draught
local
Masala Chai
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Melt the milk chocolate bar gently over a double boiler or in short microwave bursts, then stir in the whole milk until smooth and glossy, and let cool to room temperature.
2
In a large bowl, whip the heavy cream with a hand mixer until it holds soft peaks, about 2-3 minutes.
3
In a separate bowl, whisk the condensed milk, sifted cocoa powder, cooled melted chocolate mixture, vanilla extract and salt until fully combined and glossy.
4
Fold the chocolate-condensed milk mixture into the whipped cream in three additions, using a gentle folding motion to keep as much air in as possible.
5
Pour the mixture into a freezer-safe tub (about 500ml), smooth the top, cover with a lid or cling film pressed to the surface, and freeze for at least 6 hours or overnight until firm.
6
Scoop with a warm spoon directly from the tub into two bowls, two scoops each, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 90g90g Heavy Cream, whipped to soft peaks
- 65g65g Condensed Milk
- 25g25g Chocolate Milk Bar, melted
- 8g8g Cocoa Powder, sifted
- 10g10g Whole Milk
- 2g2g Vanilla Extract
- 0.5g0.5g Salt
